Shellfish Soup

Number of Portions
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- 60 ml oil
- 5 grams
- 100 grams Chopped Chilli in Oil
- 100 grams onions, diced
- 300 ml white wine
- 1 lt prepared shellfish stock
- 400 grams plum tomatoes (tin can be used)
- 900 grams mixed shellfish, prawns, lobster meat and mussels
- Sea Salt to taste
- Ground Black Pepper to taste
- 2 tbsp Premium Dill Weed


Heat the oil in a large pan and add the onions, plum tomatoes, Schwartz for Chef Chopped Garlic in Oil, Chopped Chilli in Oil. Cook until the onions and tomatoes are soft.

Add the wine and reduce slightly. Then add the shellfish stock. Bring back to the boil and simmer for 15 mins.

Add the shellfish and simmer until cooked. Finish with Schwartz for Chef Premium Dill Weed and serve with crusty bread.

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